Winter vegetables are one of my favorites like many other Bangalies. Many cabbages, cauliflower, carrots, beans, etc grow here during this time. It's the best season for mixed vegetable curry. Not to mention, this colorful food is included in our daily meals during the winter.
I cook mixed vegetables in many ways, sometimes with meat, as salad, and many times I add them with different lentils and chickpeas.
Let me share a recipe I have prepared a few days ago.
Ingredients:
- Mung Dal 100 gm
- Mixed vegetable (any kind) 250/300 gm
- 1 small onion
- Ginger garlic paste 1 tsp
- Dry red chilli, a few
- A pinch of Five spices or Cumin
- Bay leaves, 1 or 2
- 1/2 tsp of Turmeric powder
- Oil
- Salt
- Water
The process is straightforward. Moreover, you can use any kind of lentils and any type of vegetables. Also, it's not mandatory to add any hot spices, you can just cook with onion and green chilies; that I sometimes follow as well.
Let's see the process.
Cut the vegetables into big chunks. Wash and keep aside.
Saute the mung dal until a little brown and then wash it.
Use a pressure cooker to cook the mung and vegetables with some salt and turmeric. Or you can use a pan but it will take more than half an hour and a cooker will do the job in 5-7 minutes.
Fry some onion with red chilies, after a while add a pinch of five spices and fry them.
After a minute, add the garlic and ginger paste, turmeric, salt, and bay leaves. Cook the spices for a minute or until softened.
Add the boiled vegetable and mung mix in the spice mix and cook them for a while.
You can add a little water to adjust the thickness according to your liking. Top with some coriander if you want and it's ready to eat.
Serve the warm curry with roti or rice and enjoy the taste of winter.
I hope you enjoyed my recipe and will cook for you and your family. Share with me how you like your vegetables.